Sourdough Discard Coffee Cake Muffins
Delight in moist and tender sourdough discard coffee cake muffins, featuring a cinnamon streusel topping that’s perfect for breakfast or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed, room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- Streusel Topping:
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined—do not overmix.
- Prepare the streusel by combining brown sugar, cinnamon, and flour in a small bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra burst of flavor, add 1/2 cup of chopped nuts or blueberries to the muffin batter before baking.